Recipes
Citrus-Balsamic Salmon with Grilled Bok Choy-Rice Salad
2 servings
25 minutes total
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Ingredients
- 1 orange, for juice
- 6 cloves fresh garlic, finely chopped
- 2 teaspoons fresh ginger, peeled and grated
- 2 tablespoons balsamic glaze
- 2 tablespoons reduced-sodium soy sauce
- ½ teaspoon crushed red pepper
- ½ teaspoon pepper
- 2 tablespoons canola oil
- 2 fresh salmon fillets, skin removed (10–12 oz)
- ½ head bok choy, trimmed
- 1 medium red bell pepper
- Cooking spray
- 1 (8.8-oz) pouch precooked brown rice
- 1 green onion, thinly sliced
Steps
- Preheat grill on medium. Squeeze orange for juice (¼ cup); chop garlic. Peel and grate ginger. Combine in medium bowl: balsamic glaze, soy sauce, garlic, ginger, red pepper, pepper, and oil.
- Place salmon in shallow dish; coat with 2 tablespoons balsamic mixture (wash hands). Whisk orange juice with remaining balsamic mixture, then set aside. Trim 1 inch off the top and bottom of bok choy; separate stalks and rinse under cool water. Remove leafy portions of greens from stem. Quarter bell pepper.
- Coat bok choy stems, leaves, bell pepper, and salmon with spray. Grill bok choy stems, bell pepper, and salmon 3–4 minutes on each side or until vegetables are grill-marked and hot, and fish is 145°F. Grill bok choy leaves 1–2 minutes, turning occasionally, or until wilted. Microwave rice following package instructions.
- Chop grilled vegetables into bite-size pieces and place in bowl; toss with rice and 4 tablespoons citrus-balsamic mixture. Slice green onion (¼ cup). Serve salmon over rice salad; drizzle with remaining citrus-balsamic mixture and sprinkle with green onions.
Amount per ½ recipe serving: Calories 650, Total Fat 27g, Sat Fat 2.5g, Trans Fat 0g, Chol 85mg, Sodium 770mg, Total Carb 52g, Fiber 4g, Sugars 10g, Protein 46g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 20%